Bourbon Chicken Rice Bowl Food

BOURBON CHICKEN

Steps:

• In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
• In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
• Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

BOURBON CHICKEN

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

BOURBON CHICKEN

Steps:

• Using a medium size bowl add your soy sauce, light brown sugar, garlic, ginger, scallions and bourbon.
• Add chicken thighs to bowl. Using clean washed hands coat chicken thighs with soy marinade. Make sure every thigh is completely covered.
• Marinade overnight.
• Using a large saute pan or skillet, bring heat to medium high.
• Remove chicken thighs from marinade and set aside on plate.
• Add two tbs. corn oil to the pan. After two minutes add chicken thighs one at a time. Avoid crowding the pan (do this in two batches).
• Sear for four minutes on each side then shut off heat and allow to rest in pan for at least five minutes.
• Add the rest of the marinade to pan, bring to high heat. Add chicken broth and corn starch. Bring to a boil and shut off heat after five minutes more.
• Allow to rest. Garnish with chopped chives and scallions.
• Option: Serve over steamed white rice.

BOURBON CHICKEN & JASMINE RICE

Steps:

• In a wok, over high heat, add 2 tablespoons oil and when hot, working in batches, add the chicken and cook until lightly browned, about 3 to 5 minute Remove and set aside.
• Reduce the heat to medium, add the garlic, ginger and red pepper flakes and cook until fragrant, about 30 sec. Add in the apple juice, sugar, ketchup, vinegar, whiskey and soy sauce and cook stirring until the sugar dissolves, about 1 minute Return the chicken and bring to a boil. Lower heat to low and simmer for 20 minute.
• In the meantime, cook the rice according to package directions. Serve the chicken over the rice and garnish with the scallions.

BOURBON CHICKEN RICE BOWL

Steps:

• 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.